After perfecting our gluten-free vegan bread (no yeast, either!), we were hankering for some rye bread, and we figured out that our basic bread recipe was hearty enough to masquerade as rye bread if we just added some caraway seeds. But then we also started craving some sourdough bread but without, you know, both the hassle of keeping a sourdough starter alive, not to mention trying to make it gluten-free. And that’s when we realized that our magic secret ingredient could do the trick!
Our magic secret ingredient is vegan lactic acid powder. If you’ve never cooked or baked with lactic acid, well, vegan lactic acid powder is magical indeed. It gives zing to vegan cheese, and it puts the sour in mock sourdough gluten-free vegan bread! You honestly won’t believe it until you try it, so we really hope that you do! You’ll have one of those “how did I live without this before??” moments! This is the vegan lactic acid that we use.
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Vegan Gluten-Free Faux Sourdough Rye Bread
2.5 cups almond flour
1/2 cup coconut flour
1/2 cup minus two teaspoons psyllium powder
1/3 cup ground flax seeds (also known as flax meal, either brown or golden is fine)
1 Tablespoon baking powder
1 Tablespoon caraway seeds (omit if you don’t want the rye bread experience)
2 teaspoons lactic acid (omit if you don’t want a sourdough experience)
1.5 teaspoons salt
2 cups tepid water – see hint in directions
2 Tablespoons olive oil
1 teaspoon apple cider vinegar
Thank you! ❤️
*Receipts will come from ISIPP.
Take a standard-size bread loaf pan (~9 x 5) and line it with a 12×16 sheet of parchment paper. You want to use this size so that there is plenty hanging over the edge. Spray the parchment paper lightly with oil spray and set aside.
In a large mixing bowl place the almond flour, the coconut flour, the psyllium, the ground flax, the baking powder, the caraway seeds, the lactic acid, and the salt. Use a whisk to get it fully mixed.
Now make a well in the center of the mixture.
Make your lukewarm water. What we do is put 2 cups of room temperature water in a 2-cup measuring cup, then we add the tiniest bit of boiling water to it. Test it by sticking your finger in it. You’ll be amazed at how little boiling water it takes to turn two cups of room temperature water lukewarm. Remove the same amount of water as you added in order to bring the volume back down to two cups, and voila! Two cups of lukewarm water!
Pour the olive oil into the well in the center of the dry ingredients. Next pour your two cups of water into the well (the well will overflow, that’s fine). Finally add the 1 teaspoon of apple cider vinegar.
Mix the mixture very well until you can squish it together as a dough (we love our dough whisk for this).
Once the mixture has come together as a dough dig your hands in there and knead the dough for two minutes, right in the bowl.
Now shape the dough into a loaf, and put it in the prepared pan.
Cover the dough with a clean cloth and let it rest for 10 minutes.
While you are letting the dough rest preheat your oven to 385°.
Once the oven is preheated, and the ten minutes is up, put the bread in the oven and bake it for 1 1/4 hours (75 minutes).
When the time is up remove the bread from the oven, and, using the parchment paper as a sling, remove it from the pan and place the bread directly on a cooling rack (without the parchment paper). Let cool completely.
Once the bread is cool store it in the refrigerator wrapped in foil, either whole or pre-sliced.
By the way, this bread pairs really well with our Copycat Vegan Boursin Spreadable Herbed Cheese recipe!
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